Vegan Mac & Cheese Spring Rolls

Cook 200g Plantitude mac’n cheeze original according to packet instructions. Transfer to a bowl, cover and refrigerate for 30 minutes or until cold and firm.

Place 1 sheet frozen vegan spring roll pastry, thawed, on a clean work surface with one corner pointing towards you. Brush edges with water, then place 1/4 cup mac’n cheeze in middle of wrapper, leaving a 4cm border. Fold corner over filling then roll up, folding in sides as you go. Transfer to a tray and cover with a damp tea towel to prevent from drying out. Repeat with remaining pastry sheets and mac’n cheeze to make 10 spring rolls.

Heat 1 tbs Woolworths vegetable oil in a small saucepan over medium heat and stir-fry 1 garlic clove, crushed, for 30 seconds. Stir in 1 cup vegan tomato passata and 1 tbs chopped basil leaves. Simmer for 4 minutes or until thickened slightly. Season to taste. Transfer to a dipping bowl and set aside.

Fill a large saucepan or wok with vegetable oil to 1cm depth, then heat over medium-high heat. Working in batches, fry spring rolls, turning occasionally, for 4 minutes or until golden brown and crisp. Drain on paper towel. Garnish with extra basil leaves and serve with dipping sauce.